pasta e ceci (pasta and chickpeas)
I learned this quick Rome favorite recipe years ago. It's a great vegetarian recipe to have around. We like it with hearty rigatoni and a thick sauce, more like a stew. Many people serve this dish with a smaller pasta and thinner sauce and it's a soup. Whatever style you like, it's delicious! Serve with crusty bread and a salad and dinner is ready.
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prep time
15 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1/2 teaspoon dried sage
- 1 sprig fresh rosemary
- 1 can chickpeas
- 1/4 cup olive oil
- 1 onion, chopped
- 1 15 oz can tomatoes
- salt and pepper
- 1 to 2 cups beef broth (or more) or veggie broth if vegetarian
- 8 ounces rigatoni, cooked (if serving as a soup use a smaller pasta)
- parmigiano reggiano cheese, for topping
How To Make pasta e ceci (pasta and chickpeas)
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Step 1Drain chickpeas and peel. Don't panic, it's easy. Pinch them between fingers and it pops right off. You don't have to get every single one.
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Step 2Saute onion in olive oil until tender.
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Step 3Add rosemary and sage and heat until fragrant. Season with salt and pepper.
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Step 4Add tomatoes and 1 cup beef broth and simmer for 10 minutes.
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Step 5Add chickpeas and heat through.
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Step 6Blend all in blender until smooth.
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Step 7Return to pan and add the cooked pasta. Add broth for the consistency you want. We like it to be like a thick stew. Some people prefer it as a soup.
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Step 8Serve with a generous sprinkle of Parmigiano Reggiano cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta
Culture:
Italian
Tag:
#Quick & Easy
Diet:
Vegetarian
Ingredient:
Beans/Legumes
Method:
Stove Top
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